Hot Salmon Salad with Lemon Dill and Citrus Vinaigrette | Gay Lea

Ingredients

• 6 (90 g) STIRLING - Butter Medallions, lemon dill
• 3 lb (1.5 Kg) skinless salmon fillet
• 1 1/2 tsp (7 mL) salt, divided
• 1/3 cup (75 mL) capers, drained
• 1/4 cup (50 mL) lemon juice
• 2 tbsp (30 mL) Dijon mustard
• 2 tbsp (30 mL) honey
• 1/2 tsp (2 mL) pepper
• 3/4 cups (175 mL) olive oil
• 12 oz (350 g) baby arugula
• 4 cups (1 L) fennel, shaved or thinly sliced
• 3 cups (750 mL) radicchio, chopped
• 1 cup (250 mL) red onion, thinly sliced
• 1/2 cup (125 mL) almonds, roasted and sliced
• 10 lemon wedges